Chicken Sideways on Rotisserie?

[jfmorris]

I just got an email from Barbecue Bible (Steven Raichlen's website), and the picture is of a chicken spinning on a rotisserie, but SIDEWAYS?!?!?!

Does anyone do it this way, and is there a reason or advantage to doing so? I can see all the juices that normally build up in the cavity would instead dump out into the drip or veggie pan maybe? I feel it will be harder to get the skewer through in this direction for sure, versus going through the cavity and out the neck hole...

This is the pic in question:



Thoughts? Comments? Is Steven Raichlen onto something, or crazy?

Here is a link to the full article:

https://barbecuebible.com/2024/03/08/back-to-basics-perfect-rotisserie-chicken/

It is worth noting that all the other pics in the article have the chickens the normal way I do it...

[Jfrosty27]

Only one way to find out. Get the spinner running. Worth a try. I bet you could fit more on the spit too. 🤷♂️

[jfmorris]

Yeah, I may get 3 instead of 2 on my kettle rotisserie this way...

[Dan Deter]

My suspicion is that pic was set up for the picture shoot and not cooked that way...

[gboss]

"Run the spit through the chicken, pushing the prongs from the fork into the bird. (Steven prefers side to side, but you can do it the conventional way—end to end.) Slip the second rotisserie fork on the spit. Make sure the bird is secure and centered on the spit, then tighten the nuts on the rotisserie forks."
Doesn't give a clue as to 'why'

[Mosca]

I’ve seen that, and also rib roasts done that way. I forget why, but it made sense. I did a rib roast opposite the way that would make sense, and it came out great. Haven’t tried the chicken, though.

[hoovarmin]

I really can't imagine a reason for doing it this way.

[Donw]

Interesting however I do know this way wouldn’t allow the clearance I need on my Spirit II. I have to remove flavor bars to get clearance to even rotate. And, I not sure of balancing the weight so the motor spins easily. Just my thoughts.

[jfmorris]

Yeah, I used the Genesis II rotisserie exactly ONCE. Worst money ever spent, and I regretted that it wasn't my money - my 3 kids all went in and got me the rotisserie for Father's Day back in 2019 when I got the Genesis II. No clearance for even a drip pan when spinning a 4-5 pound bird. The newer Genesis has increased the side wall height and should have a lot more clearance.

I need to spin a pork loin or something that clears easier just to say I've used the Genesis II rotisserie again...

[jfmorris]

I should add I have only used the rotisserie on my kettle since the bad experience on the Genesis II. I got that thanks to fuzzydaddy back in 2020 - and spin stuff in his honor every time!

[Max Good]

I was at a Kalamazoo Outdoor Gourmet event a few years ago where they did ducks like that on their fabulous Gaucho Grill.

[jfmorris]

Looking at that, I will bet it was a good way to fit more birds on the rotisserie spit. That is one pretty grill!

[Max Good]

jfmorris Starting at $32,000. Performance is over the top.

[jfmorris]

Wow! $32K matches about the most I ever spent on a car in my life, haha. And that was a used car! For that kind of money I would hope for stellar performance for sure!

I will have to admire this grill from afar!

[Finster]

The skeptic in me says there are only so many ways to discuss rotisserie chicken.
This was just a way to add one more 🤷♂️

[captainlee]

My clearance Clarence wouldn't let me do that. I think as mentioned you can get more on. Can't see what the difference would be.

[texastweeter]

Didn't the showtime rotisserie grill by Ronco spin them like that?

[Smoker_Boy]

texastweeter - Yep, and we could get 2 inside the thing.
(we still have ours and it still works)

[jfmorris]

Now, if you use your Pocket Fisherman to catch fish, and then spin them on the Ronco grill. Boom! Double whammy!

[RonB]

That's the way Publix spins their chix here.

[jtw]

In Project Smoke, Raichlen notes:
"Run the rotisserie spit through the chicken from side to side so the bird will spin head over tail evenly. (Why head over tail? You'll get a juicier bird with crisper skin. I can't explain the physics, but most of the world's grill cultures spit-roast chickens this way, and it works.)"

[jfmorris]

Wow! Good to know. I am for sure trying it next time.

[smokenoob]

I like the physics for skeptics explanation: “ it works”